Fishboy's Beer Belly Shrimp recipe

6 servings

2 pounds large shrimp, peeled and deveined with tails attached

1 cup beer

2 tablespoons chopped fresh parsley

2 tablespoons vegetable oil

4 teaspoons Worcestershire sauce

1 clove garlic, minced

1/8 teaspoon salt

1/4 teaspoon ground black pepper

1/8 teaspoon hot sauce

Combine all ingredients in a large bowl.

Stir well to coat the shrimp.

Place in a large shallow dish and refrigerate.

Let marinate for 2 to 3 hours, stirring occasionally.

Heat oven broiler.

Drain shrimp.

Thread shrimp through neck and tail onto six 14-inch skewers so that shrimp will lie flat.

Place skewers on a lightly greased rack of a broiler pan.

Broil 5 inches from heat for 3 minutes.

Turn skewers and broil for an additional 1 to 2 minutes, or until shrimp turn pink.

Serve warm with cold beer.